I am assuming you have had some winemaking experience and know the basics. Amounts given are for a five gallon batch.

My latest combination has turned out pretty well. I got some GREAT local (well, sort of local) strawberries  incredibly red, and heavily flavored. I don't think commercial California strawberries (alas, for the glory of my home state) will do as well.

Three State Rosé

water

6 lbs beautiful strawberries (Wisconsin)

6 lbs blueberries (frozen ones from Oregon)

4 20 oz cans crushed pineapple in juice (Hawaii)

10 lbs sugar

2 lbs honey

5 tsp. acid blend

5 tsp yeast nutrient

2 1/2 tsp pectic enzyme

1 packet Montrachet yeast

In case it isn't obvious, you should wash and hull the strawberries. Put fruit in nylon straining bags, crush, add the sugar boiled with the water, add chemicals. When cool, add pectic enzyme and 12 hours later pitch the yeast. It foamed a lot, but settled down after a couple of days. It might have benefitted with more fruit, but seems just fine the way it is.